Need a side dish to go with your Mexican entree; one that doesn’t involve rice or beans? I'll bet you haven't tried this one:
Calabacitas
1 tablespoon canola oil
4 cups zucchini, coarsely chopped
1 1/2 cups corn
1/2 cup onion, diced
1 large clove garlic, minced
1 to 1/2 teaspoon ground cumin (depending on how hot you like it)
1/2 teaspoon salt
1 small can diced canned tomato (don’t drain)
2 tablespoons fresh cilantro, chopped
Lightly saute onion in oil in a large skillet until it begins to become clear. Add zucchini and onions, stirring another 5 minutes so that the zucchini just begins to soften. Add the garlic and cumin and stir, being careful not to burn the garlic. Finally add the tomato with its juice, the salt and the cilantro. Simmer on medium heat uncovered for about 5 minutes.
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